Batter for Frying

Name: Batter for Frying
Ingredients: Half a pint of Milk; Two ounces of Flour; Half a teaspoonful of Baking-powder

From The Apsley cookery book, 1905

This batter is used for various recipes given throughout the book.

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

355Calories

14 gProtein

56 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories355 kcal

Protein14 g

Carbohydrates56 g

Fiber0 g

Sugars12 g

Total Fat8.6 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium329 mg

Potassium443 mg

Calcium441 mg

Iron3.4 mg

Magnesium45 mg

Phosphorus356 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.1 mg

Folate91 mcg

Choline43 mg

Caffeine0 mg

Water220 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 82. The excerpt below is the record exactly as published.

Batter for Frying. Ingredients. Half a pint of Milk. | Two ounces of Flour. Half a teaspoonful of Baking-powder

Cook this with the app: pantry check, scaling, and the assistant.